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Baking · American

Pumpkin Pie

Spiced, silky and a tiny bit wobbly in the middle, exactly as it should be.

Hands-on
25 min
Hands-off
3 h 5 min
Oven preheat
15 min
Total
3 h 30 min
Makes
8 slices
Serves
8

Preheating overlaps the 15 minutes the crust softens on the counter. Bake is 15 min hot + 40-50 min cooler. Total is 3 h 30 min and includes 2 h cooling; add chilling time if you like it cold. Total = 25 min active + 185 min hands-off (65 min baking, 2 h cooling).

Oven 220 °C · 200 °C fan, then 180 °C · 160 °C fan (425 °F, then 350 °F)

Pan 23 cm glass pie plate, at least 4 cm deep (US: 9-inch glass pie plate, at least 1 1/2 in deep)

  • easy
  • thanksgiving
  • holiday
  • make-ahead

Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means

Illustration of Pumpkin Pie
Amount
Units
Oven

Ingredients

You need: 23 cm (9 in) glass pie plate, at least 4 cm (1 1/2 in) deep · large bowl · wire whisk · baking sheet · table knife for testing · instant-read thermometer (optional) · wire rack · oven mitts

Contains: egg · milk · wheat

Method

  1. Soften the crust, heat the oven

    Take the crust pouch out of the box and leave it on the counter for 15 minutes so it unrolls without cracking. Meanwhile heat the oven to 220°C (200°C fan, 425°F).

  2. Line the pie plate

    Unroll the crust into the 23 cm (9 in) glass pie plate and press it against the bottom and sides. Fold the edge under and crimp it so it stands a little above the rim, which leaves room for the filling. Don't prick it: this is a filled pie.

  3. Mix the filling

    Whisk the 2 eggs in a large bowl. Stir in 150 g (3/4 cup) sugar, 1 1/2 tsp pumpkin pie spice, 1/2 tsp salt, the 425 g (15 oz) can of pumpkin and the 355 ml (12 oz) can of evaporated milk until smooth and evenly orange.

    Otto tried this firstOtto grabs the can of sweetened condensed milk because the labels look alike. It's far sweeter and won't give the same pie: you want EVAPORATED milk.

  4. Fill on a tray

    Set the lined pie plate on a baking sheet to catch drips, then pour in the filling.

  5. Hot start: 15 minutes

    Bake for 15 minutes at 220°C (200°C fan, 425°F).

    Ready when: Not finished yet: the middle is still liquid. This short hot start is only stage one.

  6. Turn down and finish

    Lower the oven to 180°C (160°C fan, 350°F) and bake 40 to 50 minutes more. Start checking at 40 minutes.

    Ready when: A knife pushed in near (not at) the centre comes out clean. The outer 5 cm (2 in) looks set and matte, while a circle about 10 cm (4 in) across in the middle still wobbles a little when you nudge the pan. With a thermometer, the centre reads 71-77°C (160-170°F); take it out before 79°C (175°F) or it may crack.

  7. Cool completely

    Move the pie to a wire rack and let it cool completely, about 2 hours. The wobbly middle finishes setting as it cools.

  8. Serve or chill

    Serve, or cover and refrigerate. Once it has cooled, don't leave it out for more than 2 hours.

Swaps

  • Instead of evaporated milk: light cream, same amount Light cream and evaporated milk work interchangeably here.
  • Instead of pumpkin pie spice (1 1/2 tsp): a home mix: 2 parts cinnamon, 2 parts ginger, 1 part nutmeg, a pinch of cloves; use 1 1/2 tsp of the mix Based on 1 tsp ginger, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/8 tsp cloves = a generous 2 1/2 tsp pumpkin pie spice.

Don’t swap

  • sweetened condensed milk for evaporated milk
  • pumpkin pie mix for plain canned pumpkin: the mix already has sugar and spices

Make ahead, store & reheat

Make ahead
Mix the filling a day ahead, cover it and refrigerate it overnight so the spices blend; pour and bake the next day. The baked pie keeps in the fridge for 3-4 days (see storage).
Storage
This is an egg-and-milk custard pie: refrigerate it within 2 hours of cooling and keep it covered in the fridge for 3 to 4 days. To freeze, wrap well; it keeps best quality for 1 to 2 months and stays safe longer if kept at -18°C (0°F). Thaw in the fridge for at least 12 hours.

If something goes wrong

  • Crack across the middle Why: Overbaked: the eggs over-tightened.
    Next time take it out while a circle about 10 cm (4 in) across still wobbles; it sets as it cools.
  • Too sweet, or odd texture Why: Sweetened condensed milk or pumpkin pie mix was used.
    Use evaporated milk and plain canned pumpkin.

Good to know

  • Bake on a baking sheet: it catches drips and makes the full pie easier to move.
  • Crimp the crust edge a little above the rim so the filling has room as it puffs.
  • Use a 23 cm (9 in) glass pie plate at least 4 cm (1 1/2 in) deep.

Safety

  • Don't taste the raw filling: it contains raw egg. Only the baked pie is safe to eat.
  • Custard pies need the fridge. Bacteria grow in egg-and-milk fillings left warm, so don't leave the cooled pie out for more than 2 hours (1 hour if it's above 32°C / 90°F).
  • The oven, the baking sheet and the pie plate get very hot. Use oven mitts, and kids should let an adult move the pie in and out of the oven.
  • Store-bought crusts vary: check the label for allergens and for lard if you cook vegetarian.